Ingredients

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Tip

Getting the best results

Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of theseas folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.

Method

Lightly whisk the eggs, cream
and a pinch of salt together
until all the ingredients are just
combined and the mixture has
one consistency.

Heat a small non-stick frying
pan for a minute or so, then add
the butter and let it melt. Don’t
allow the butter to brown or it
will discolour the eggs. Pour in
the egg mixture and let it sit,
without stirring, for 20 seconds.
Stir with a wooden spoon, lifting
and folding it over from the
bottom of the pan. Let it sit for
another 10 seconds then stir
and fold again.

Repeat until the eggs are
softly set and slightly runny in
places, then remove from the
heat and leave for a few
seconds to finish cooking.
Give a final stir and serve the
velvety scramble without delay.

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Comments, questions and tips

Comments

Thought I'd make an account to comment on this recipe. As implied by my username, I'm not a particularly good cook, but I found the recipe easy to follow and it came out great. I altered the recipe slightly on a whim after catching a glimpse of my spice rack by adding half a tablespoon of paprika to the mixture before whisking. I will admit, the result would not have won any beauty contests, but it tasted fantastic.

Hi, CCBT and welcome! (great username, btw, and refreshingly honest!). I stopped by to say "Thanks" for the paprika tip. I AM actually a fairly proficient cook, but I hadn't thought of that - and it really enhances this simple dish, huh? Nice one!! :-)

Ladies & Gentlemen, this is without doubt THE best recipe for perfect scrambled eggs! The cream gives them a wonderful texture. Even my girlfriend had to admit they were better than hers! You won't be disappointed.

I found this a really easy way of making scrambled eggs. I only had skimmed milk, so I added 4 tablespoons of milk and it turned out perfectly. The method in this recipe is a brilliant way to scramble eggs without sticking to the pan afterwards.

I have found scrambled eggs best done THIS WAY: Have milk (I use 2% or whole) sitting on countertop and some freshly chopped parsley or cilantro. Turn heat on under pan - medium. Melt a lump of butter - amount is to your taste but at least a tsp. for 2 eggs -- in microwave or another saucepan, NOT in the egg pan. Have ready on side. Crack eggs into bowl or larger measuring cup. Jab yolks w/fork and lightly mix - don't whip or beat. Yellow should be visible from white. I use a heavy bottom pan - Farberware is preferred, but nonstick is OK too. Spray or pour small amount of your choice of oil, butter or grease, in pan enough to keep eggs from sticking - salt, pepper and parsley or cilantro into the greased frying pan and stir. Putting the herbs and spices into the pan first releases their flavor. I will sometimes use fresh garlic as well. Next quickly pour melted butter into egg mixture, stirring hard with fork and when stirred once or twice, pour egg mixture into pan. Stir the eggs in the pan slowly as they cook, with your fork. As they firm, pour enough milk on top to wet them and leave a small puddle around the eggs - coupla tablespoons at most. Continue to stir until slightly wet and remove from heat. Turn eggs a few more times to get wet dried up, then serve. Best eggs you'll ever have. :) Diana

I had forgotten how the most simple foods are most definitely the nicest to eat!
This was really yummy and easy to make. I used semi-skimmed milk instead of cream, but it was still really lovely and just the type of comfort food you need on a cold morning!

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